Miami / South Florida, FLSteakhouse

Sunny's grills dry-aged beef over live oak in a Little River courtyard, giving the steakhouse a relationship between fire, meat, and setting. The Infatuation's guide highlights that combination rather than treating the room as a conventional clubby steakhouse. Order a dry-aged cut and let the live-oak cooking lead, adding sides only to support the beef rather than crowd the table.

Chef Danny Ganem's Daniel's Miami brings a dedicated steakhouse menu to Coral Gables. The Infatuation's guide includes the restaurant for its attention to beef and polished service, while outside recognition has followed the same focus. Choose a steak that suits the table's preferred cut and temperature, then use classic sides to round out the meal without distracting from the grill.

Cote Miami merges American dry-aging with Korean barbecue in a Michelin-starred Design District dining room. The Infatuation's guide points to the tableside grilling format, where cuts of beef arrive with banchan and other Korean accompaniments. Order the butcher's feast to experience that structure as intended, letting the grilled meat, vegetables, sauces, and shared sides work as one coordinated meal.

Prime 112 presents the familiar South Beach steakhouse formula with a polished dining room and a broad roster of classic sides. The March 2026 guide specifically names the ribeye, keeping the recommendation anchored to the grill rather than the scene around it. Use the Ocean Drive location cited by the source.

Ezio's focuses on deeply aged beef in a North Beach dining room. The current steakhouse guide highlights a 60-day dry-aged strip and vacca matura cuts, giving the menu a distinct maturation program rather than a generic collection of steaks. The source names this exact 72nd Street location.